Add 4 cups of water to the kidney beans and set them for a steam in the pressure cooker. Start with a high flame and switch over to a low flame after the first whistle. Let it steam for 20 minutes from now.

Once the beans are done steaming and you are able to remove the pressure cooker weight and open the cooker, start the saute.

In a fresh cooking pan kept on a medium flame, add the following:

Toss in the peppercorns, cinnamon stick and cloves in 1 tablespoon of olive oil.

After 1 minute add the onions, tomatoes and ginger garlic paste and stir for 3 minutes until everything's mixed in really well.

Now add the masalas/powders and stir for another minute.

Your mixture is now ready and you can add this to the rajma in the cooker.

Set it to steam on a high flame and switch to a low flame after the first whistle. You do not need to add any extra water at this point.

This is quite a simple recipe and you can tinker around with the flavours once you get the consistency right.